1 package of extra firm tofu, cut into thick strips, and placed on paper towels to drain
~ 2 tablespoons of cornstarch
1 teaspoon coconut oil
3 garlic cloves, minced or grated
~ 1 teaspoon of ginger, minced or grated
3 tablespoons of Thai red curry paste
2 vegetable bouillon cubes
2.5 cups of boiling water
~ 2 cups of spinach
~ 1 cup of sliced mushrooms
1 can of full fat coconut milk
2 tablespoons of reduced sodium soy sauce
~ 4 ounces of instant noodles
Directions
Add cornstarch to a sieve and sprinkle over one side of the tofu strips. Heat oil over medium heat, and add the tofu strips, coated side down. While it cooks, coat the other side of the strips. Let them cook until they’re no longer sticking to the pan, and then flip them.
While the tofu cooks, add oil and mushrooms to a large pot over medium high heat. Let cook for about 3 minutes. Add garlic and ginger and cook for about 2 minutes, then add spinach and cook until wilted. Add curry paste and cook for 1 more minute.
Once cooked, set the tofu aside and let it cool. Cut it into cubes.
Add bouillon cubes, boiling water, coconut milk, and soy sauce to pot. Let it simmer, partially covered for 5 minutes, then add the noodles and let simmer for 3 minutes.
Add in the tofu, toppings if you like, and enjoy 🙂
